Occupation

First-Line Supervisors of Food Preparation and Serving Workers

Human Advantage 75%

Significant human skills needed

AI Automation Risk Low Risk
2.8 / 10

This occupation requires complex human judgment, social interaction, and creative problem-solving that are difficult to automate.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Also Known As: Banquet Captain, Banquet Supervisor, Bar Manager, Bartender Manager, Cafeteria Manager, Cafeteria Supervisor, Canteen Manager, Cocktail Lounge Manager +49 more

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Core Tasks

  1. Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  2. Resolve customer complaints regarding food service.
  3. Compile and balance cash receipts at the end of the day or shift.
  4. Present bills and accept payments.
  5. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  6. Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  7. Train workers in food preparation, and in service, sanitation, and safety procedures.
  8. Supervise and participate in kitchen and dining area cleaning activities.
  9. Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  10. Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  11. Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  12. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  13. Record production, operational, and personnel data on specified forms.
  14. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  15. Estimate ingredients and supplies required to prepare a recipe.
  16. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  17. Forecast staff, equipment, and supply requirements, based on a master menu.
  18. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  19. Develop equipment maintenance schedules and arrange for repairs.

Supplemental Tasks (7)

  1. Greet and seat guests, and present menus and wine lists.
  2. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  3. Develop departmental objectives, budgets, policies, procedures, and strategies.
  4. Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  5. Evaluate new products for usefulness and suitability.
  6. Schedule parties and take reservations.
  7. Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.

Education & Training

Job Zone 2 Job Zone Two: Some Preparation Needed
Education: These occupations usually require a high school diploma.
Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
On-the-Job Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.

Education Level Distribution

Percentage of workers in this occupation with each education level.

High School Diploma - or the equivalent (for example, GED)
44%
Less than a High School Diploma
37%
Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production)
10%
Associate's Degree (or other 2-year degree)
7%
Some College Courses
2%

Relevant College Majors

  • Culinary Arts and Related Services CIP 12.0503Food preparation, kitchen management, and culinary techniques.

Technology & Tools

Hot Technologies

  • Microsoft Dynamics
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Project
  • Microsoft Word

Software (35)

  • ADP Workforce Now
  • CBORD Foodservice Suite
  • CBORD Group Menu Management System
  • CaterPro
  • Compeat Restaurant Accounting Systems
  • Compris Advanced Manager's Workstation
  • Compris software
  • CostGuard
  • Delphi Technology
  • Evernote
  • IBM Domino
  • Intuit QuickBooks Point of Sale
  • Inventory management software
  • MICROS Systems HSI Profits Series
  • Microsoft Publisher
  • NCR Advanced Checkout Solution
  • NCR NeighborhoodPOS
  • Ordering and purchasing software
  • ParTech PixelPoint POS
  • Point of sale POS software
  • Quizlet
  • Regnow Chrysanth Inventory Manager
  • Restaurant Operations & Management Spreadsheet Library
  • Sage 50 Accounting
  • SoftCafe ScheduleWriter
  • Spreadsheet software
  • Staff scheduling software
  • The General Store

Tools & Equipment (13)

  • Barcode scanners
  • Card readers
  • Cash registers
  • Credit card processing machines
  • Desktop computers
  • Linear imaging scanners
  • Long range charged coupled device CCD barcode scanners
  • Notebook computers
  • Point of sale POS printers
  • Point of sale POS terminals
  • Point of service scanners
  • Point of service workstations
  • Restaurant guest and server paging systems

Where This Career Leads

Career progression organized by specialty track and experience level.

Culinary & Food Services Hospitality, Events, & Tourism

Zone 1
Fast Food and Counter Workers 77% match
Zone 2
First-Line Supervisors of Food Preparation and Serving Workers You are here
Zone 3
Chefs and Head Cooks 78% match

Resume Builder

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Real Talk

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